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Prep Time60 minutes
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Cook Time60 minutes
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Serving6
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This was THE DISH for our family gatherings in Karwar during the summers. The biryani was prepared outdoors by cooks who came in specially from Bhatkal and it was the highlight of all the great food we had at our family house. The adults and children looked forward to this biryani which was eaten with a coconut gravy and as a special treat we were allowed to have ice-cold Coca Cola with the meal. It was the “Treat” of our summer holidays in Karwar.
Ingredients
For rice
For ginger-garlic paste
For garam masala
For cashew nut paste
For saffron-milk
Directions
Wash rice in water; drain (not fully); set aside for about 20-30 minutes
For ginger-garlic paste -- In a blender, grind ginger, garlic and green chilies with a little water to make a smooth paste
For garam masala -- In a tempering spoon, dry roast shahjeera, lavang, dalchini, elaichi and nutmeg for a few minutes; remove into mortar & pestle (or dry grinder) and grind to a powder; set aside
In a big pot, boil 7-8 cups of water with salt and lime juice; when water is boiling, add rice; when it is parboiled (3/4ths cooked), drain all the water out in a colander and rinse rice in cold water; spread rice in a wide dish to cool
In a big pot, heat ghee and oil until hot; add whole spices (dalchini, lavang and elaichi); when they start spluttering, add the onion slices and continue to fry until golden brown; take half the onions out and set aside
Add ginger-garlic paste to remaining onions in the pot and fry well for 2-3 minutes
Add tomatoes and fry for about 5 minutes
Add chicken pieces, yoghurt, cilantro and turmeric; fry well; cover and cook for 15 minutes
Add garam masala powder, green chilies and salt and cook for 5 additional minutes; set aside
In a deep large pot, pour some oil and chicken gravy at the bottom; layer with ⅓ of rice; layer ½ the fried onions which were set aside; layer ⅓ the cashew paste; layer ½ the chicken with gravy
Repeat layering with ⅓ of rice, remaining fried onions, ⅓ cashew paste and remaining chicken
Add final layer of ⅓ rice; sprinkle saffron-milk over rice and add remaining cashew paste
Cover rice with aluminum foil and cover pot with lid
Bake in oven (at 350℉) for 30-40 minutes
Serve hot!
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